• Serves: 12
  • Prep Time: 1 hour 15 minutes
  • Cooking Time: 14-16 minutes
  • Difficulty: easy

“No sooner had the warm liquid mixed with the crumbs touched my palate than a shudder ran through me and I stopped, intent upon the extraordinary thing that was happening to me.”

Proust –Swann’s Way

The humble Madeleine had the power to evoke childhood memories that inspired Proust’’s most famous work, In Search Of Lost Time. Yet, despite their lofty literary associations, Madeleines are, simply, small sponge cakes baked in a special scalloped tray that gives them their distinctive shape. Even though they are actually completely unassuming, they are simply delicious served warm from the oven with a cup or tea or coffee, buttery and fragrant, crisp on the outside and soft on the inside.

Bake them once and you are very likely going to become Madeleine–obsessed. That’’s because, like Macarons, you can create endless new flavour combinations, dip them in chocolate or caramel, cover them in glaze, your imagination is the only limit.

There are several ways to make Madeleines, some more complicated than others. The method here may upset the purists but is actually the easiest, requiring no special equipment other than the Madeleine mould.

 

here's what you'll need...

  • 115g unsalted butter
  • 150g golden caster sugar
  • 125g flour
  • 2 large eggs at room temperature
  • 1 tbsp lemon juice
  • 1 tbsp finely grated lemon zest
  • 1 tsp vanilla paste or couple of drops lemon extract
  • Pinch of salt
  • 4 tbsp icing sugar to dust

 To grease the mould:

  • 3 tbsp (about 45g) unsalted butter, melted
  • 1 tbsp plain flour

Madeleine ingredients rev

 

Email this article

You can choose to receive this article by email, or print the page now

have you seen...

Madeleine_final_2

 

Madeleines_final_1

set oven temp: 180C/gas mark 4

here's how it's done...

  • 1

    Melt the butter in a small saucepan over a low heat. Set aside to cool.

    Put the eggs, sugar, vanilla paste, salt, lemon juice, and zest in a bowl and vigorously whisk together using a hand whisk until the sugar dissolves and the eggs are pale and frothy – about 5 minutes.

    Madeleines Steps 2 and 3

  • 2

    Sift the flour over the egg mixture then gently fold it in using a silicone spatula.

    Add the cooled melted butter and fold in with the spatula until the batter is completely smooth.

    Madeleines Steps 4 and 5

  • 3

    Cover with cling film and put in the fridge for at least an hour.

    Melt 3 tablespoons of butter in a saucepan (or the microwave on very low setting) then add 1 tablespoon flour and stir together until smooth.

    Dip a pastry brush into the butter/flour mix and use it to grease the madeleine mould, taking care to coat every crevice and along the top. Put the mould in the freezer for an hour.

    Mad_step_6

  • 4

    Once the batter is ready to use, preheat the oven to 180C (160C fan) and place a baking sheet in the oven.

    Remove the mould from the freezer and pipe or spoon about one tablespoon of batter into each shell (the amount may depend on the size of your mould).

    Mad_step_7

  • 5

    Put in the oven (on top of the baking sheet). Bake for 8 minutes, rotate and bake for a further 8 minutes or until the centres of the Madeleines spring back when pressed lightly.

    Mad_step_8

  • 6

    Lay a clean kitchen towel on your counter top then turn the mould upside down and shake gently so that the madeleines pop out. If any resist, gently nudge them with the edge of a knife.

    Madeleines_final_3

    Cool slightly and dust with icing sugar. Serve immediately with coffee or tea.

 
Recommended by 0

By Lucy Parissi on 20.10.14

Guest Contributor

Leave a Reply